Food is nourishment for our body, pleasure for our spirit and also care for our health. Foods such as functional ingredients ensure an important contribution to the well-being of our body, for example by strengthening immune defenses, slowing down cellular aging and reducing risks for the heart.
Aromatic herbs and spices play a fundamental healthy role as well as enriching the flavor and aroma of our dishes. Europrodotti selects these condiments on the basis of their nourishing and healing properties.
The definition of functional ingredients
Functional ingredients are all those food products which, in addition to their traditional nutritional effects, already originally have therapeutic and preventive capabilities against diseases. These are therefore not treated products which have the parapharmaceutical appearance of tablets, vials, capsules or tablets. They are to all intents and purposes natural ingredients that we find on fruit and vegetable shelves and that we can purchase without the need for a medical prescription.
Introducing functional ingredients into our diet is a natural means of treating and protecting our body from diseases, with the added satisfaction of being able to eat well. Europrodotti accompanies you to discover these precious resources starting from two of the ingredients that should never be missing from our pantries: garlic and onion.
Onion
The onion family (allium cepa) includes more than five hundred species, although those used for food purposes are just thirty and include shallots, spring onions, leeks, lampascioni, chives and of course the red Tropea onion, a PGI (Protected geographical indication) specialty used by chefs and appreciated by gourmets all over the world.
In addition to being the queen of condiments onion also occupies an important place among functional ingredients. Its healing properties were already known by the ancient Romans. Pliny the Elder, in his Naturalis Historia, indicated it as a remedy for twenty-eight types of diseases, in particular respiratory diseases, digestive problems and skin diseases, as well as suggesting its use as a disinfectant and analgesic.
The empirical theories of the past have been confirmed by contemporary science which has detected in the onion the high presence of vitamins, organic and inorganic mineral salts and numerous active ingredients, in particular disulphides, allyls and coquinine.
Disulfides are those compounds responsible for the annoying eye irritation that makes us water when we cut or crush an onion. But at the same time they possess antioxidant, anti-inflammatory and anticancer properties. Together with capers, red chicory and blueberries, onion is also the vegetable with one of the highest concentrations of quercetin, a flavonoid precious in the fight against cancer, heart disease, arthritis and allergies. Studies have demonstrated its ability to inhibit the replication of various viruses, such as influenza, acting as a true natural antiviral.
The health benefits of onion
- Defense of the bone and nervous system. Onions positively influence calcium metabolism, which is essential for building and maintaining bone density. Studies have confirmed that their regular consumption helps prevent bone mass loss, an important benefit for post-menopausal women who are at increased risk of osteoporosis. They also contain phosphorus and sulfur necessary for the nervous system.
- Defense of the heart from cardiovascular diseases. Quercetin relaxes blood vessels and reduces blood pressure. Onions help reduce levels of "bad" LDL cholesterol and increase "good" HDL cholesterol, keeping arteries clean and reducing the risk of atherosclerosis. Sulfur compounds prevent the formation of clots, preventing heart attacks and strokes.
- Protection from cancer. Allicin, one of the sulfur compounds in onion, has anti-tumor properties. It works by eliminating tumor cells already present in the body and subsequently preventing their growth.
- Help to diuresis. Flavonoids and sulfur compounds have natural diuretic properties. They stimulate the kidneys to produce more urine so eliminating toxins from the body and excess fluids, a benefit for people who suffer from swelling or edema.
- Benefits for diabetes. The diet of diabetics should include onion because it contains glucokinin, a hormone that stimulates the pancreas to produce insulin.
- Benefits for sleep. Onions contain a small amount of tryptophan, an essential amino acid that is a precursor to serotonin, a neurotransmitter that regulates mood. Serotonin can in turn be converted into melatonin, the hormone that regulates the sleep-wake cycle. A greater intake of tryptophan can therefore promote more regular and quality sleep. Sulfides can also have a slight calming effect on the nervous system, helping to relax the body and aid sleep.
How to add onion to your diet
Onion is not only an excellent condiment but can be the main ingredient of many delightful dishes. Some examples are onion soup (soupe à l'oignon), a great classic of French cuisine, and Umbrian cipollata.
Pellegrino Artusi suggested two easy recipes in his cookbook: sweet and sour onions and stewed onions.
Onion compote is a sauce that can be easily prepared at home, it keeps for a long time and can be consumed as a side dish for cheeses and boiled meats or simply spread on bread.
Alternatively, serve them au gratin, grilled, in jelly, baked stuffed with meat, tuna or vegetables or simply boiled.
Garlic
Those who don't like garlic (allium sativum) should know that, in addition to having a pungent aroma and flavour, this vegetable is also a precious therapeutic resource used since ancient times as a medicine. Pliny the Elder also suggested its use against intestinal disorders and hemorrhoids. Louis Pasteur, the founder of modern microbiology and the father of the rabies vaccine, determined the antiseptic properties of garlic juice in 1858. This natural disinfectant was widely used in the care of wounded soldiers during both the First and Second World Wars. Even after the discovery of antibiotics the Soviet Union continued to use it for a long time in its field hospitals. It is no coincidence that garlic is also called "Russian penicillin".
The components of garlic offer the advantage of being rapidly absorbed by the body. To obtain maximum benefits it is important to consume it raw or freshly cooked, given that prolonged cooking burns allicin, the main active compound.
Modern medicine has confirmed that regular consumption of garlic protects against atherosclerosis and reduces the risks of heart attack and stomach cancer. Garlic extract also prevents platelets from aggregating, making the blood more fluid and dilating the capillaries.
The health benefits of garlic
- Cardiovascular health. Garlic contains phytohormones that have beneficial effects for the heart. Regular consumption of garlic decreases cholesterol and reduces blood pressure by improving circulation.
- Brain health. The antioxidants and anti-inflammatory properties of garlic protect the brain from aging and neurodegenerative diseases.
- Detoxifying action. Garlic is rich of sulfurized ethereal oil, a compound with strong antioxidant properties. Regular consumption of garlic allows you to eliminate heavy metals from the body. In fact, sulfur compounds bind to these metals and facilitate their expulsion.
- Fight against cancer. Garlic contains allicin, diallyl disulfide and S-allylcysteine, organosulfur compounds that have anti-carcinogenic properties. These compounds prevent the formation and proliferation of tumor cells.
- Fight against diabetes. Garlic regulates blood sugar levels with benefits for people who have diabetes or may develop it.
- Respiratory benefits. Allicin fights respiratory infections caused by bacteria, viruses and fungi. Garlic is therefore useful for preventing and treating common respiratory diseases such as bronchitis, colds and flu.
How to add garlic to your diet
Spaghetti with garlic, oil and chilli pepper is the ideal solution when you are with friends and want to bring to the table an easy-to-prepare dish that is satisfying and can bring joy. For those who prefer more elaborate dishes we suggest bouillabaisse, the famous Provençal fish soup, coq au vin, Burgundian beef (boeuf bourguignon) and bagna cauda, the Piedmontese sauce that accompanies raw and cooked vegetables.
In Spain a garlic soup is prepared by browning garlic cloves in olive oil and then cooking them in a terracotta casserole with morsels of fried bread, paprika and veal broth.
Finally, let's not forget the bruschetta, the slice of toasted bread on which a clove of garlic is rubbed.
When choosing the type of garlic we suggest Neapolitan pink garlic, Sulmona red garlic and L'Aquila red garlic.
Garlic and onion are two important allies in the preparation of tasty dishes and in protecting our health. Europrodotti selects the best qualities of these bulb vegetables to use them in aromatic solutions that add flavor to cured meats, meats and gourmet dishes.